René Bouvier Fixin 'Crais de Chêne' 2019
90 Points - Jasper Morris - Inside Burgundy - Les Crais de Chêne is a locality located on the alluvial fan between the villages of Couchey and Fixin. The 1.7 ha plot is composed of soils of limestone rockslides mixed with clay. The age of the vines of 55 years and a complete maturity of the grapes allow to have accomplished tannins. A complex and intense wine with aromas of tobacco, brown spices, earth and game. "Limestone-based soils generally seem to make fresher, pithier, more mineral wines in Burgundy, and that's certainly the case for this 50-year-old parcel. Floral and appealing with very appealing fruit intensity, it shows well-integrated whole bunch fruit and 20% new wood." Tim Atkin MW
£39.91 Mixed 6 Mix & Match any 6 bottles and your basket will be automatically updated with Mixed 6 prices for all selected wines Save 15% or more | £46.95 RRP
£239.45 Case of 6, save £42.26
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Aromas of iron, tobacco, brown spices, earth and game. Fairly rich and sweet, with plenty of volume and breadth. The seductive, intense colour of this red wine is enhanced by a beautiful flash of violet. The nose, intense, and slightly wild, becomes more complex when aerated, with floral notes of clove. The palate is ample, characterised by a beautiful mineral presence.
90 Points - Decanter (2017 Vintage)
"Limestone-based soils generally seem to make fresher, pithier, more mineral wines in Burgundy, and that's certainly the case for this 50-year-old parcel. Floral and appealing with very appealing fruit intensity, it shows well-integrated whole bunch fruit and 20% new wood." Tim Atkin MW
About the Producer
Bernard Bouvier has 17 hectares under vine in and around Gevrey, Fixin and Marsannay – where he is president of the local syndicate. He has now moved to, and recently extended, state-of-the-art cellars just north of Gevrey and the quality of his wines is now absolute top division.
Vines average 50 years old. Yields are extremely low and the domaine is run on organic principles. Everything is hand picked and Bernard is increasingly employing a higher percentage of whole bunches. Fermentation of the reds involves a long, cold maceration and a gentle extraction – what Bernard calls an infusion.
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